MAKING
3) In a bowl placed in a pan of gently simmering water, beat the eggs and sugar until the mixture thickens; turn off the heat,
gently stir in the flour and hot water, blend well.
4) Pour into the baking tin and bake in the preheated oven for 12-15 min until firm and golden,
cool on a wire rack; cut the cake in half, lengthways.
5) Blend well the juice from the pineapple can and the sherry, and pour over the cake halves..

FINALIZING
6) Stiffly whip the cream, reserve
3 tbsp and put the remaining in a piping bag with a star nozzle;
pipe ribbons of cream on to the cake and over the cream put a layer of pineapple ring halves.
7) Place the other half cake gently over it, layer with the reserved cream; place pineapple halves along the middle, and lay a slice of kiwifruit in between each pineapple, pipe shells along the edges of the cake and place grape halves.